Cream of Roasted Red Pepper Soup with Tre Stelle® Bocconcini
This recipe can be easily multiplied and frozen in separate portions if desired.Prep Time:
50 minutes Ready In:
1 + hour Serves:
1 head of garlic 1 tbsp | 15 mL butter, melted, divided 2 onions, thickly sliced 4 red, orange or yellow bell peppers, seeded and cut into quarters Salt Freshly ground pepper 2 cups | 500 mL tomato juice, no salt added 1 1/2 cups | 375 mL milk 6 oz | 180 g Canadian Bocconcini , 3–4 small balls per serving 1 tbsp | 15 mL balsamic glaze, homemade or store-bought 2 tbsp | 30 mL fresh parsley, finely chopped
Preheat oven to 450°F | 230°C Cut top off and place head of garlic on aluminum foil. Drizzle with some butter and close up foil. Cook in the oven for 35–40 minutes or until golden. Let cool and press to squeeze out cloves from their skins. In an oven-safe dish, mix onions and peppers with the remaining melted butter. Season with salt and pepper. Cook in the oven for 20 minutes or until vegetables are soft and nicely coloured. Transfer to a skillet. Add roasted garlic, tomato juice and milk. Bring to a boil, cover and simmer 15 minutes at medium-low heat. Using a food processor, blend until smooth. If needed, gently reheat for 5 minutes in a skillet. Divide soup among bowls, garnish with Bocconcini, balsamic glaze and parsley.